Mini Squash Baked Eggs by @louloukitchen_

1h

3 servings

🥒

3

Mini squash

🍄

150 g

Brown mushrooms

🧄

1 clove

Garlic

🥛

1 tbsp

Whole cream

🫒

Olive oil

🌿

Herbes de provence

🌿

Parsley

🥚

1

Eggs

  1. Bake
    • Mini squash
    • Olive oil
    • Herbes de Provence

    Remove the tops of the mini squash, hollow them out, then bake them with a drizzle of olive oil and Herbes de Provence for 30–35 minutes at 190°C.

  2. Sauté
    • Brown mushrooms
    • Parsley
    • Garlic

    Sauté chopped mushrooms with a little parsley and garlic.

  3. Fill
    • Mini squash
    • Brown mushrooms
    • Eggs

    Fill the cooked squash with the mushrooms, add one egg and cream to each squash, then bake with the tops on for 10 minutes at 170°C.

Mini Squash Baked Eggs by @louloukitchen_

1h

3 servings

🥒

3

Mini squash

🍄

150 g

Brown mushrooms

🧄

1 clove

Garlic

🥛

1 tbsp

Whole cream

🫒

Olive oil

🌿

Herbes de provence

🌿

Parsley

🥚

1

Eggs

Preparation Steps

  1. Step 1/3

    Remove the tops of the mini squash, hollow them out, then bake them with a drizzle of olive oil and Herbes de Provence for 30–35 minutes at 190°C.

    🥒Mini squash
    🫒Olive oil
    🌿Herbes de Provence
    🔪Knife
    🥄Spoon
    🍳Baking tray

  2. Step 2/3

    Sauté chopped mushrooms with a little parsley and garlic.

    🍄Brown mushrooms
    🌿Parsley
    🧄Garlic
    🔪Knife
    🪵Cutting board

  3. Step 3/3

    Fill the cooked squash with the mushrooms, add one egg and cream to each squash, then bake with the tops on for 10 minutes at 170°C.

    🥒Mini squash
    🍄Brown mushrooms
    🥚Eggs
    🥛Whole cream
    🥄Spoon
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Dairy, Oil, Spices, Eggs

Ingredients

Mini squash, Brown mushrooms, Garlic, Whole cream, Olive oil, Herbes de provence, Parsley, Eggs

Notes

Mini squash (Be Little Jack squash), Whole cream (per squash), Olive oil (a drizzle), Parsley (a little), Eggs (per squash, use less egg white to prevent overflowing)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Low-Sodium, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

275 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 22g, Fat: 17g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 120mg, Calcium: 60mg, Iron: 1.3mg

Vitamins

Vitamin A: 350µg, Vitamin C: 12mg, Vitamin B2: 0.3mg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

3 steps

Equipments

Utensils

Knife, Spoon, Cutting board, Frying pan, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Soft

Flavors

Savory, Herby, Garlicky, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 1-2 days (Store in an airtight container,Best eaten fresh as egg-filled squash does not keep well,Reheat gently in the oven before serving)